Cooking Instructions

Mash avocado and lime juice until smooth. Fold in tomatoes and onion. Season with salt and pepper as desired.

For sandwiches:

1

Spread a third of the guacamole on three slices of bread. Layer guacamole with 1/3 cup provolone cheese, 2 bacon strips and jalapeño slices if desired. Top with remaining bread.

2

Spread the outsides of sandwiches with butter. Toast sandwiches on an electric griddle or in a warm skillet over medium heat for 4-5 minutes on each side or until bread is lightly golden brown and cheese is melted.

Ingredients

For Guacamole:

1 medium avocado, peeled

1 tablespoon lime juice

2 tablespoons diced tomatoes

2 tablespoons diced red onion

Salt and pepper to taste

For Sandwiches:

6 slices sourdough bread

1 cup (4 ounces) Wisconsin provolone cheese, shredded

6 bacon strips, cooked

1/4 cup pickled jalapeño slices, optional

3 tablespoons softened butter

Cooking Instructions

For guacamole:

1

Mash avocado and lime juice until smooth. Fold in tomatoes and onion. Season with salt and pepper as desired.

For sandwiches:

1

Spread a third of the guacamole on three slices of bread. Layer guacamole with 1/3 cup provolone cheese, 2 bacon strips and jalapeño slices if desired. Top with remaining bread.

2

Spread the outsides of sandwiches with butter. Toast sandwiches on an electric griddle or in a warm skillet over medium heat for 4-5 minutes on each side or until bread is lightly golden brown and cheese is melted.